CUA 133 Center of the Plate: Poultry, Fish, and Seafood
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Provides the basics of handling poultry, fish, and seafood, including principles used for selection and the basic forms these products have, as well as the methods of cooking them. It focuses on preparation of poultry, fish, and seafood products in a commercial kitchen and incorporates practice in the use of these principles and methods. The course covers pre-preparation skills and efficient organization of work techniques.
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